* 120 grams flour * 1 large egg * 100 ml water * 3/4 tsp salt * Butter for frying
I used a colander and a large pot of boiling water.
**Schnitzel**
Set up a breading station of 3 deep plates:
* 60 grams AP Flour * 2 beaten eggs * Sifted breadcrumbs as needed
1. Prepare a few pieces of meat (Veal, Pork, or Chicken) 2. Butterfly any thick pieces 3. Place in large zip lock bag 4. Pound flat to about 1/2 cm 5. Salt and pepper both sides
Cook
1. Preheat heavy pan with about two cm of oil 2. Best oil temp is 330f/165c 3. Bread and cook one schnitzel at a time 4. Dredge order is coat with flour, egg and then breadcrumbs 5. Shake off excess and add to oil 6. Cook for 2-3 minutes each side 7. After the flip swirl and spoon oil over the top to get the puff 8. Drain on rack or paper towels pretty side up 9. Bring oil temp up between each schnitzel
**Jaeger Sauce**
* 100 g butter or other fat * 100 g flour * 200 g fresh mushrooms sliced * 500 ml stock * 1 small onion diced * 2 cloves garlic minced * 1 tbsp olive oil or other fat * 2 tbsp tomato paste * 1/2 tsp fresh thyme minced * 1/4 tsp salt * 1/4 tsp pepper
1. In a skillet sautée onions in a little olive oil adding garlic at the end. Add mushrooms and soften. Set aside 2. Heat a very heavy pan (Dutch Oven) to medium high 3. Add butter/oil/fat and heat. Don’t let it smoke. 4. Stir in flour and reduce heat. 5. Stir continuously until desired color is reached. Don’t burn. If you do, start over. 6. Slowly whisk in stock, tomato paste, thyme and S&P 7. Add the cooked mushrooms and simmer for a few minutes.
4 Comments
**Spätzle**
* 120 grams flour
* 1 large egg
* 100 ml water
* 3/4 tsp salt
* Butter for frying
I used a colander and a large pot of boiling water.
**Schnitzel**
Set up a breading station of 3 deep plates:
* 60 grams AP Flour
* 2 beaten eggs
* Sifted breadcrumbs as needed
1. Prepare a few pieces of meat (Veal, Pork, or Chicken)
2. Butterfly any thick pieces
3. Place in large zip lock bag
4. Pound flat to about 1/2 cm
5. Salt and pepper both sides
Cook
1. Preheat heavy pan with about two cm of oil
2. Best oil temp is 330f/165c
3. Bread and cook one schnitzel at a time
4. Dredge order is coat with flour, egg and then breadcrumbs
5. Shake off excess and add to oil
6. Cook for 2-3 minutes each side
7. After the flip swirl and spoon oil over the top to get the puff
8. Drain on rack or paper towels pretty side up
9. Bring oil temp up between each schnitzel
**Jaeger Sauce**
* 100 g butter or other fat
* 100 g flour
* 200 g fresh mushrooms sliced
* 500 ml stock
* 1 small onion diced
* 2 cloves garlic minced
* 1 tbsp olive oil or other fat
* 2 tbsp tomato paste
* 1/2 tsp fresh thyme minced
* 1/4 tsp salt
* 1/4 tsp pepper
1. In a skillet sautée onions in a little olive oil adding garlic at the end. Add mushrooms and soften. Set aside
2. Heat a very heavy pan (Dutch Oven) to medium high
3. Add butter/oil/fat and heat. Don’t let it smoke.
4. Stir in flour and reduce heat.
5. Stir continuously until desired color is reached. Don’t burn. If you do, start over.
6. Slowly whisk in stock, tomato paste, thyme and S&P
7. Add the cooked mushrooms and simmer for a few minutes.
Verdammt jetzt hab ich Hunger…..
Love it
I need this today NOT TOMORROW